Stuffed zucchini with bolognese

Name: Stuffed zucchini with bolognese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 100 g Carrots; 100 g Leeks (leek); 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 400 g mixed minced meat; 2 TABLESPOONS Tomato paste; 200 ml dry red wine; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp dried thyme and basil; 4 Courgettes (about 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 50 g grated cheese (e.g. Gouda cheese); 7-10 Tbsp Thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

100 g Carrots
100 g Leeks (leek)
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
400 g mixed minced meat
2 TABLESPOONS Tomato paste
200 ml dry red wine
1 can(s) (425 ml) Tomatoes
7-10 Tbsp dried thyme and basil
4 Courgettes (about 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
50 g grated cheese (e.g. Gouda cheese)
7-10 Tbsp Thyme

Directions

1
Peel and wash the carrots. Leek clean, wash. Peel onion and garlic. Cut everything into fine cubes. Heat the oil in a pan and fry the minced meat for about 10 minutes while turning.
2
After about 6 minutes add the vegetable cubes. Stir in tomato paste and roast briefly. Deglaze with red wine, bring to the boil and reduce by half. Add the tomatoes and chop with a spatula.
3
Season with thyme and basil. Bring to the boil and simmer for about 10 minutes. Wash, clean and cut the zucchini into six. Hollow out sixths on one side each. Season bolognese with salt, pepper and sugar.
4
Fill the zucchini with the sauce, sprinkle with cheese. Place in an ovenproof dish or on the greased fat pan of the oven and bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
5
Garnish with thyme.